Eggplant Katsu Curry

Ingredients

• 2 aubergine medium size
• 2 cups of water
• 1/2 cup chickpea flour
• 1 tsp black salt
• 1/3 cup nutritional yeast
• a cup panko breadcrumbs
• 3 tbsp olive oil
• a pinch of Himalayan salt
• 1 chopped red onion
• 1 cup of canned coconut milk
• 1 tbsp maple syrup
• 1 tbsp tomato puree
• 1 tbsp curry powder